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V E G E T A B L E S
Mashed Potatoes
The shredding disc processes cooked potatoes to
the right texture. Be careful not to overprocess when
you mix them with the other ingredients.
I N G R E D I E N T S
1/4
cup hot milk
2
tablespoons butter, cut into 1-inch pieces
1/2
teaspoon salt
Freshly ground black pepper
Pinch of nutmeg (optional)
3
large potatoes, peeled, boiled
and drained
Put all ingredients except potatoes in work bowl and
insert shredding disc. Place potatoes in large feed
tube and process. Leave in work bowl. Remove
shredding disc and carefully insert metal blade.
Pulse 2 or 3 times, until liquid is absorbed.
Potatoes will become gluey if you overprocess.
Wonderfully light, fluffy mashed potatoes can also
be made with the optional Whisk Attachment
(DLC-855).
Yield 4 servings.
Potatoes au Gratin
You can use baking or boiling potatoes for this
elegant dish.
I N G R E D I E N T S
3
ounces Gruyère cheese, cut into
1-inch cubes
2
medium garlic cloves
1
medium onion, peeled and
quartered
2 - 1 / 2
cups milk or half-and-half
1
teaspoon salt
Freshly ground white pepper
3
large potatoes (about 10 ounces each),
peeled and cut flat at ends
Preheat oven to 400°F. and butter an 8-quart baking
dish. Process cheese with metal blade until it is finely
grated. Reserve. With machine running, drop onion
and garlic through feed tube and process until finely
chopped. Put onion/garlic mixture in a medium
saucepan with milk, salt and pepper.
Insert shredding disc and shred potatoes, one at a
time, using firm pressure on pusher. Add shredded
potatoes to saucepan and bring mixture to a boil
over medium-high heat, stirring continuously to
prevent scorching.
Spread potato mixture in prepared baking dish and
sprinkle with reserved cheese. Bake for 25 minutes,
or until potatoes are tender and cheese is golden.
Let stand for 10 minutes before serving.
Yield 16 servings.
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 37
